Mangalitza Pork Lardo (Cured Pork Fat) Approx 300g piece

Mangalitza back fat cured in Sicilian salt, crushed black pepper, rosemary and fresh garlic for 6 months which produces a creamy melt in the mouth lardo. Can be eaten raw or  used like a lard to cook with, such as for roast potatoes.

300g

Use by date 6 months.